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Researcher Deokar, Vishwajeet Vishwanath
Advisor Chavan, J. K.
Source KrishiKosh-Indian National Agricultural Research System
Content type Text
Educational Degree Master of Science (M.Sc.)
Publisher MPKV
File Format PDF
Language English
Subject Domain (in DDC) Technology ♦ Agriculture & related technologies
Subject Keyword Pearlmillet ♦ Agricultural Biochemistry
Abstract The present investigations were undertaken to study the nutritive value of different pearl millet cultivars differing in seed colours including the recently developed white seeded types and polyphenoirprotein interactions in pearl millet. The grains of 2h pearl millet cultivars exhibiting white, yellow, brown, green and gray seed colours were analysed for the contents of proximate composition, methionine, tryptophan, starch, sugars, polyphenols and in vitro protein and starch digestibilities. The partially purified millet polyphenols were used to study the formation of complexes with proteins of pearl millet and bovine serum albumin. The formation of such complexes was demonstrated by electrophoresing the polyphenol-protein mixtures in polyacrylamide gels. The values of different chemical constituents (#) ranged as below : Proteins 9.1 to 17.6, crude fat 6.7 to 11.3, crude fibre 0.8 to 1.3, ash 1.2 to 2.1, nitrogen free extract 72 to 83, starch 62.6 to 78.6, total sugar 1.8 to W.h, and polyphenols 0.3 to 0.6. The tryptophan content ranged from 1.1 to 1.8 and methionine content ranged from 1.3 to 2.7 g/16 g N. Both oil and starch contents were found negatively associated with protein content. The newly developed white seeded cultivars exhibit in general similar proximate composition but are relatively rich in both tryptophan and methionine and low in polyphenol content as compared to existing popular cultivars. Both tannic acid and purified polyphenols of pearl millet formed complexes with millet proteins and bovine serum albumin. However, the concentration of polyphenols required to demonstrate the formation of such complexes was very high. Both IVPD and IYSD did not differ markedly in cultivars differing in polyphenol content. On the basis of content of polyphenols, proteins, tryptophan and methionine in different cultivars studied it can be concluded that the newly developed white seeded cultivars appear to exhibit better nutritional quality as compared to existing popular cultivars of pearl millet. The results also indicate that the millet polyphenols (0.3 to 0.6 %) may not be significantly harmful for protein and starch utilization. Further research is essential to elucidate the influence of millet polyphenols on the availability of diatary minerals and vitamins •
Educational Use Research
Education Level UG and PG
Learning Resource Type Thesis
Publisher Place Maharashtra
Size (in Bytes) 4.84 MB